1 small onion, finely diced
2 garlic cloves, minced
1 carrot, diced
1/2 cup parsley, finely chopped
1-2 tomatoes, skinned, seeded, and diced
1 can chick-peas, drained
1 bunch spinach, cleaned and chopped
Salt and pepper to taste
1 small eggplant, diced (opt.)
Heat oil in a skillet and add onion, garlic, carrot, tomatoes, and parsley. Sauté for several minutes. Add the remaining ingredients, and add an additional 1/2-1 cup water. Cook until all vegetables are cooked and beans are heated through.
Serve over any type of pasta, rotini, bow-ties, shells, fettuccini..
Note: To skin and seed tomatoes, boil tomatoes in water for 10-15 seconds. The skin should slide right off. Remove seeds, which add bitterness, and dice flesh.
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